We like this one MOUSSAKA recipe | Epicurious.com , though I only use about 1/2 the cinnamon called for since I'm sensitive to it I guess as I always taste "too much" cinnamon in things when others don't. Also, if we have it, I'll use Mizithra cheese, which is one of his suggestions in his cookbook this was in (Taste), but it can be hard to find and is always pretty pricy when we do. Whole Foods has it sometimes. At least it freezes well.

Larry, my girlfriend and I used to frequent a Greek restaurant in Malden. One day I asked what Moussaka was. It was explained to me as the Greek version of Eggplant Parm. Only with Greek seasonings, not Italian. Oh, that sounded good and it became my go to when nothing else appealed to me. I don't ever remember there being potatoes in it. But I do remember very clearly it was made with lamb and a béchamel sauce. They also had peppered throughout the layers, little pieces of Feta cheese. It did have Parm cheese on top and was a beautiful brown from the broiler. It was divine!

Now you have me hankering for it. I must find a Greek restaurant.

According to my friend's Greek mother - no potatoes and she uses a mixture of egg and yoghourt with cheese instead of bechamel. I do too, since having hers. It makes a lighter topping.

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Slices of eggplant, zucchini and potatoes layered in a mixture of onions, peppers, mushrooms, tomatoes, parsley, celery and garlic. Topped with bechamel sauce and cheese baked."

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Another thing I like to make once in a great while is Caponata. Diced or course chopped cooked eggplant and Italian herbs and olives and what ever veggies. Serve on baguette slices for an appie Or roast or grill eggplant slices and pile on all the other ingredients on top of the eggplant and serve as a side dish or main dish.

They have a stuffed eggplant dish too, although the menu is not very descriptive.

Your post reminded me the other day to check the calendars of 2 Greek orthodox churches for their greek festivals, music, traditional dancing + goodies. Good thing I looked too, as one is next weekend.

In the past ( back in my meat eating days) when I had Moussaka, I remember there being a layer of potatoes...

Sorry I don't have a recipe to share, larry, but one of the Greek restaurants in our neck of the woods does use potatoes in their version. You are welcome to all of my shares of Moussaka, though, as I really did not enjoy it the one time I tried. Since that one time, I've skimmed right past it on any menu. I guess I'm more of a lasagna kind of girl. *shrugs*

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I once knew a Greek lady who told me that Moussaka could be round or rectangular, with potatoes or without according to where you lived in Greece, so I reckon that what defines what a Moussaka is is: ground beef or lamb made into a sauce with tomatoes, onions herbs and maybe a little nutmeg, etc, layered with fairly thin pieces of aubergine cut lengthways and topped with béchamel then baked in the oven. More or less.